Ingredients
Method
- Heat 1 tablespoon of ghee in a large sauté pan over medium heat, about 1 minute. Add garlic, lemon zest, lemon juice, and thyme. Sauté for 2 minutes.
- Add the remaining ghee, zucchini noodles, carrots, spinach, and asparagus. Use tongs to gently toss to coat the noodles. Cover and cook for 5 to 7 minutes, until tender.
- Sprinkle on the sea salt and chopped basil. Serve hot.
